Warm Kale Chickpea Salad With Pomegranate (Vegan, GF)
This kale chickpea salad has it all: savory feta cheese, comforting butternut squash, protein-packed kale and chickpeas and sweet pomegranate seeds. It would make a perfect side at a holiday gathering or a normal meal prep base to be paired with more protein or more carbs.
Servings
3servings
Servings
3servings
Ingredients
Instructions
  1. Add the oil to a skillet over medium heat. After a minute, add the garlic and let cook for another minute or two. Add the butternut squash, salt and pepper to taste. Turn heat down and cook, stirring occasionally, for 15 mins.
  2. Add the chickpeas, chopped kale and water. Stir well, turn the heat down, then cover the pan (I used a baking sheet since I didn’t have a lid) and cook let the mixture cook for 8-10 minutes. No stirring necessary.
  3. Remove the veggie mixture from the heat and get ready to assemble. Add the mixture to a big bowl if serving immediately OR divide into three meal prep containers. Top with the feta, pomegranate and pecans. Use a dressing of your choice on the day of eating! (I just use olive oil and lemon).
Recipe Notes

If you’re not serving this dish immediately, let the salad cool completely before sealing in an airtight container and placing in the fridge. This salad doesn’t need to be reheated before eating, or you can pop it in the microwave for about 30 seconds to a minute. Top with your favorite dressing and enjoy!